CONICET | Buscador de Institutos y Recursos Humanos

Malolactic fermentation and aroma compounds in wines obtained by two different autochthonous Oenococcus oeni strainsMorales, María Rosa; Rivero, Luciana; Saguir, FabianaFacultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán CONICETThe aromatic quality of wines depends on several factors. Some are intrinsic factors of the grape variety, others are linked to conditions such as climate and terroir, as well as the technological process of production. Among them, the malolactic fermentation (MLF) has considerable importance in this regard. In this stage, there is a reduction in acidity and a greater complexity in the aromatic profile. Nowadays, MLF in Argentine wineries is mainly produced by commercial lactic acid bacteria (LAB). In oenology, there is a growing interest for the study of new LAB strains characterized by a good fermentative capacity and a favorable contribute to the sensory quality of wine. In a previous study we detected a significant esterase activity in two native Oenococcus oeni (MS46 and B18) strains isolated from red grape must and wine waste respectively, which was a major goal as these enzymes are related to aroma precursors hydrolysis. So, these strains were selected for further studies in relation with their application as starter cultures for MLF in winemaking process, focusing on their fermentation performance and production of volatiles. The winemaking process was carried out on Malbec type must (Ma, density 1.115 g/cm3) and Cabernet Sauvignon must (CS, density 1.115 g/cm3) from a winery located in Colalao del Valle (Tucumán, Argentina). For the alcoholic fermentation (AF), both types of must were inoculated in duplicate with the Saccharomyces cerevisiae strain mc2, isolated in a previous study. Incubation of the musts lasted 10 days and at the end of the AF, wines with the following values were obtained: ethanol 14.5% v/v, pH 3.72, residual sugars

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